CHSP moved!

This recipe has been updated and moved to my new blog.
You can find it in it’s entirety here: Crash Hot Sweet Potatoes on The Creekside Cook
Click the link to be taken to the new blog where you will find this, and many other great recipes.

what a cool name and recipe! I’m the only one who eats sweet potatoes in my house…which makes me very sad at times. I usually just bake them or put them in a foil packet on the grill. This doesn’t lend me to being able to experiement to often, but I’ll save this for company!

I made these and wasn’t quite sure of the amount of butter and oil to use. Was the 2/2 combo for the entire recipe or for each potato? I was a little confuddled, and they did not crisp up. Help? Everyone gobbled them up anyway….

Howdy, just made these for lunch and they were delicious! I didn’t have all the spices but they turned out great with just brown sugar, salt, pepper, cayenne, and fresh minced garlic. I also had to boil mine a lot longer–at least 20 minutes until they were squishable. (My sweet potatoes were ancient.) Thanks for the recipe!

SpudMan – though I didn’t get this recipe from anyone else, I am not so arrogant as to imagine that no one else has ever thought of it. And this recipe is all over the place these days – mostly with links leading back to here, though not everyone is polite enough to do so. In any case, different blogs have different readerships, so there is plenty of room for repeats as far as I’m concerned.

crunchy carrots or asparagus or vichy carrots call it how to make vegetables tastey.
then make a book and make loads of money – then say thanks to me when ur interviewed on oprah and martha coz it was my awesome idea lol

These look absolutely perfect for the incoming fall weather. I have to ask, is there any particular plus to smashing the potatoes (versus cutting thinner slices)? (Besides the ruffly edges.) I didn’t know if it makes a textural difference smashing them.

Emily – the ruffly edges do get nice and crunchy, so to me the smashing is worth it. I also like the hearty slice size you get when you cut them a bit thicker and then flatten them. Please let me know how they come out if you do them another way – I am always interested in seeing how people change stuff up :)

Thanks Jules – the parchment could make a difference, though it was probably that you might have just needed a touch more oil? Could also be that the potatoes had more moisture than some. In any case, I am glad you liked the result, even if they didn’t quite turn out like mine did :)

Thanks for this great recipe. I made these to go with grilled pork and these darling gems were gone in a flash!!! My husband told me not to lose the recipe and to make a double batch next time. Thanks again! Mwah!